Fruit Tea Punch

Cooking Coctails Fruit Tea Punch

Here are two recipes in one! The first is a great alcohol free punch for a brunch or breakfast... and below that I turned the leftover 2 quarts of punch into a slush that is kept in the freezer and ready for adult beverages any time!

  1. Steep tea bags in boiling water for ten minutes
  2. In a large stock pot mix frozen juices with pineapple juice
  3. When tea is finished steeping add to juices and stir in ice to cool
  4. Stir in ice and refrigerate till serving time
  5. At serving time run cold water in your punch bowl to be sure it is cold. Dump out water and add a little ice then pour in punch bowl.
  6. Add one can of ginger ale and more ice if needed.
  7. Garnish with fruit slices.
  8. TO MAKE PARTY SLUSH: MIX 2 QUARTS OF PUNCH WITH ALCOHOLIC BEVERAGES AND FREEZE FOR AT LEAST 24 HOURS. AFTER 24 HOURS SCOOP INTO COCKTAIL GLASSES AND ADD ANY TYPE OF CARBONATED SOFT DRINK

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1 can pineapple juice
1 large orange juice, frozen concentrate
1 large can frozen lemonade
2 qt ice cubes
1 can ginger ale, chilled
1 orange, sliced
1 lemon, sliced
1/2 c light rum
1/2 c dark rum
1/2 c spiced rum
2 qt fruit tea punch

Adv

American
Preparation time
10
Cooking time
10
Difficulty
Easy
Serves
A crowd people
Method
No-Cook or Other
Category
Coctails
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